Ingredients
2 cups mashed ripe bananas (about 5 medium)1-1/2 cups sugar3 large eggs, room temperature1/2 cup unsweetened applesauce1/4 cup canola oil3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup semisweet chocolate chunksFROSTING:4 ounces reduced-fat cream cheese1/4 cup creamy peanut butter3 tablespoons butter, softened1 to 1-1/4 cups confectioners’ sugarChopped salted peanuts, optional
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners.
Beat first 5 ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks.
Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners’ sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.
